Elbow Parmesani Recipe
Yield: 10 -12 servesRecipe by luhu.jp
Ingredients:
16 ounce: Leonardo elbows,
1/2 cup: Zucchini,
1/2 cup: Yellow squash,
1 each: Tomato, sliced
1/2 cup: Grated Parmesan cheese,
1 cup: Half and half,
5 tbsp: Butter or margarine,
1 pinch: Ground nutmeg,
1 large: Clove of garlic, crushed
1/4 tsp: Black pepper,
1/4 tsp: Parsley,
Directions:
Cook Leonardo elbows according to directions. Steam vegetables. Bring
half-and-half to a boil in a 12-16 inch skillet. Reduce heat and
simmer for 5 minutes stirring constantly. Remove from heat. Add
warm elbows and vegetables to half-and-half in the skillet. Toss
well, then add butter or margarine, seasoning, and Parmesan cheese.
Toss again and serve hot. Makes 10-12 servings.
Recipe from: Leonardo Elbow Macaroni box.
Submitted By IRIS GRAYSON On 07-06-95
Source from luhu.jp
half-and-half to a boil in a 12-16 inch skillet. Reduce heat and
simmer for 5 minutes stirring constantly. Remove from heat. Add
warm elbows and vegetables to half-and-half in the skillet. Toss
well, then add butter or margarine, seasoning, and Parmesan cheese.
Toss again and serve hot. Makes 10-12 servings.
Recipe from: Leonardo Elbow Macaroni box.
Submitted By IRIS GRAYSON On 07-06-95
Source from luhu.jp